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Steamed Shrimp

by Mrs. Gordon Martin, Grand Point (St. James Parish)
  1. Mix all ingredients together in a large pot; stir well.
  2. Cover and simmer about 45 minutes; stir often.



What's hot and happening in food? Just ask Emeril Lagasse, Save 30% - One of the experts BookEmeril's New New Orleans Cooking
the fantastic, award-winning chef who makes New Orleans cuisine newer and more exciting than ever before.   Classic Creole combined with Emeril's New England-Portuguese culinary heritage in 200 irresistible delights.

 



Maque Choux

24 ears of corn
2 onions, finely chopped
2 large bell peppers, chopped
4 over-sized tomatoes
pound of butter
2 tablespoons of salt
2 tablespoons of black pepper

  1. Cut corn off the cob; shave down the cob to get the juice.
  2. Sautè onion, bell pepper, and tomato in butter for about 10 minutes.
  3. Add corn and cook until tender, about 15 minutes.
  4. Add salt and pepper about five minutes into cooking corn.

Save - Cajun favorites
bookJustin Wilson's Easy Cooking: 150 Rib-Tickling Recipes for Good Eating



Boiled Crawfish

20 pounds of live crawfish
1/2 box of salt
6 lemons cut in wedges
3 pounds of onions, cut in wedges
1 1/2 boxes of salt
1/4 bottle of liquid crab boil
1/4 bottle of red pepper
  1. Cull the crawfish and remove all the dead ones (eww). Place the live crawfish in a large tub. Add one-half box of salt and enough water to cover them. Leave the crawfish in the tub for 20 to 30 minutes allowing them to purge. Rinse them thoroughly.
  2. Fill a large seafood-boiling pot about one third full of water; add all the ingredients except crawfish and bring the water to a brisk boil for about 10 minutes.
  3. Pour the crawfish into the pot. After the water comes to a boil again, let boil for about seven minutes.
  4. Cut off the fire and let the crawfish soak for 5 to 10 minutes before serving.

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The Commander's Palace New Orleans Cookbook
Brennan, Ella & Dick Brennan   Crown Publishing, 1984.
The crowning jewel of the Brennan family's New Orleans restaurant empire, and the restaurant consistenly named by New Orleanians as the best in the city, and the 1996 James Beard Foundation Award winner for Best Restaurant in the United States. Now try your hand at preparing some of their classic dishes at home, including their astonishing Bread Pudding Soufflé! (save 30%)



CRAWFISH MACHOU

Combine 1 block margarine, onion, bell pepper, and tomato. Sautè. Add cream style corn and whole kernel corn. Season to taste.

Stirring constantly, cook on high for hour. Lower heat to simmer. Add 2 lbs. crawfish tails with fat. Cook for 10 - 15 minutes until crawfish tails curl.

Creole Feast: 15 Master Chefs of New Orleans Reveal Their Secrets book
Burton, Nathaniel & Rudy Lombard   Random House, 1978 (save 30%)



OYSTER ARTICHOKE SOUP

Submitted by Stewart M. Long
pint oysters
cup chopped green onions
1 can artichoke hearts
cup chopped yellow onions
1 can cream of mushroom soup
1 tsp. Chopped garlic
cup water
tsp. Tony Chachere's Creole Seasoning
cup butter
tsp. Old Bay Seasoning

Sautè onions and garlic in butter and some of the seasoning until tender. Add quartered artichoke hearts (save the liquid) and the remaining seasoning and cook over medium heat for 3 minutes.

Mix in the oysters, cream of mushroom soup and the liquid from the artichoke hearts and simmer for 8 - 10 minutes. If you prefer, a cup of water can be added to thin the soup and add volume. Sprinkle individual servings with green onions. Serve immediately with hot French bread and chilled chardonnay. Bon Appetite!

Get this one!
I Want DAT Cajun Cookbook: A Collection of Cajun Cuisine



Hush Puppies

1 cup of cornmeal
pinch of cayenne pepper
1 teaspoon baking powder
1 tablespoon grater onion
1 teaspoon salt
green onion tops, chopped
1 teaspoon of sugar
3/4 cup of milk
1 cup of flour
1 egg

Sift dry ingredients into bowl. Beat egg, add milk and then add to cornmeal mixture. Add onion and cayenne pepper. Drop by spoonful in hot deep fat at 375 degrees; and fry until golden brown. Makes 18 to 24 hush puppies.

Cajun Revelation: Cooking Secrets from Acadiana's Award-Winning Chefs
American Culinary Federation, Acadiana Chapter, 1995
(Note: if you have any trouble finding a book, Write me!

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Sweet Potato and Pecan Pie


Cajun Connection Member Eliska Clodfelter found this recipe in a magazine and wanted to share it with you.

One pound of sweet potatoes, scrubbed
One tablespoon olive oil
Salt and freshly ground black pepper to taste
1/2 cup pure cane syrup
One teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
5 large eggs
1/2 cup heavy cream
One and 1/2 teaspoons pure vanilla extract
One unbaked ten inch pie dough
1/12 cup pecan pieces
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup light corn syrup
Pinch of salt

  1. Bake potatoes covered with oil, salt, and pepper, one hour in preheated 375 degree oven, cool one hour, mash.
  2. In a large bowl - combine potatoes, 1/4 cup cane syrup, spices, one egg, heavy cream, and 1/2 teaspoon of vanilla extract.
  3. Line ten-inch pie pan with dough, pour filling in shell, place pecan pieces on filling.
  4. In another bowl, combine remaining eggs and vanilla extract, granulated sugar, brown sugar, remaining cane syrup, corn syrup, and salt, stir to blend, pour over pecans.
  5. Bake until brown, about one hour at 350°. Cool for ten minutes, serve garnished with whipped cream, chocolate sauce, and confectioners sugar.
  6. Make dentist appointment!


      The master - Paul Prudhomme
    Chef Paul Prudhomme's Pure Magic: Great Recipes Featuring Chef Paul's Magic Seasoning Blends

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    Get this cookbook!
    Yo Blacken This: Hell's Kitchen Meets the French Quarter at the Delta Grill
      by Mary Beth Roberts & Paul Prudhomme
    Place your order now!

    Andouille

    Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank, and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.

    8 lb Pork Butt -- cubed
    2 lb pork fat
    1/2 c garlic -- no germ
    4 tbsp salt
    1 tsp ground pepper
    1/4 tsp cayenne
    1/4 tsp chili powder
    1/4 tsp mace
    1/4 tsp allspice
    2 tsp thyme -- chopped fine
    1/2 tsp sage -- dried

    Combine dry ingredients. Mix with meat. Pass through large plate one time. Add liquid and mix well. Pipe into 12" links.

    - - - - - - - - - - - - - - - - - - - - -

    Andouille #2

    Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.

    5 pounds pork butt
    1/2 pound pork fat
    1/2 cup chopped garlic
    1/4 cup cracked black pepper
    2 tablespoons cayenne pepper
    1 tablespoon dry thyme
    4 tablespoons salt
    6 feet beef middle casing (see butcher or specialty shop)

    Cube pork butt into 1 1/2 inch cubes. Using a meat grinder with four one-quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, suggest hand cutting pork butt into one-quarter inch square pieces.

    Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine.

    In your homestyle smoker, smoke andouille at 175-200 ° F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, or pastas - or for grilling as an hors d'oeuvre.

    Recipe by:
    Chef John Folse
    Louisiana's Premier Products and Boudin recipes at French and Cajun sausage

    The Evolution of Cajun & Creole Cuisine
    Chef John Folse and Company, 1989.

    Chef Folse, former president of the American Culinary Federation and multiple award-winner for his cuisine, is the owner and chef of Lafitte's Landing Restaurant in Donaldsonville, Louisiana. This marvelous book is more than a cookbook -- it explores the history and evolution of the cuisine, and puts the food in a historical and cultural perspective, a setting that is unfortunately rare in many regional and "ethnic" cookbooks. With dishes old and new (and all luxurious), you can't go wrong with this book.

    Plantation Celebrations
    Chef Folse celebrates the fine cuisine as served on the great plantations, in the great plantation homes along the River Road.



    Fried Chicken

    Crispy and Southern style:

    You cut up the chicken. If you are concerned about the skin, remove it. Pour equal amounts of flour and cornmeal into a gallon ziplock bag along with the seasonings. Pour some milk into a bowl and mix in a couple raw eggs. Put several spoons of mustard onto a saucer and spread it out. Soak the chicken a few pieces at a time in the milk and eggs. Take them out of the bowl and put them in the bag of flour mixture. Shake up the bag and coat the milk-covered chicken with the flour stuff in the bag. Take it out of the bag and dip it into the mustard. Repeat the process several times. Make sure the chicken is in the bag with the flour last. Put it in single layers (not touching or on top of each other).

    Let it stand on a plate at room temperature while you turn the peanut oil on in a large frying pan and let it get hot, real splattering hot. Ideally you have a large frying pan that will hold a LOT of grease/peanut oil. You want the chicken to be covered. Let that oil get sizzling hot. My daddy used to put a wooden match into the grease. When the match lit up, it was hot enough to cook.

    Put the chicken a few pieces at a time into the hot peanut oil and let it get brown on one side. Turn it over and let it get brown on the other side. When both sides of the chicken are brown take them out and put it aside.

    After all the chicken is brown on both sides, turn the fire down very low. Let the grease cool down quite a bit. Put all the chicken in the pan and cover the pan with a lid. Let the chicken cook about 15 or 20 minutes until it is tender down to the bone. Remove a piece of chicken from the pan and peal the meat away from the bone with a fork. If the meat is red near the bone, it is not done yet.

    Take the chicken out of the pan when it is done and set it aside on a clean plate. Never put the cooked chicken on a plate that has had raw chicken on it. You could catch salmonella food poisoning and croak.

    Take the lid off. Turn the fire up on burner and let the grease get sizzling hot again. Put a few pieces of the cooked chicken back into the hot grease for a few minutes on each side. The inside of the chicken will be tender. The outside of the chicken will be crispy. Put the chicken on a paper towel onto the plate.

    Make gravy from about 5 spoons of grease that you leave in the pan. Make the flour and milk paste with a couple tablespoons of all purpose flour and about a cup of hot water or milk. Start out by putting tiny amounts of flour at a time into grease and mixing it in with a spoon until the lumps of flour are gone. Then add the water or milk, and add it to the grease as it is still cooking on low. Pour in some Kitchen Bouquet. Stir frequently adding more milk to make it thinner more flour and water to make it thicker. Pour in some seasonings.

    This same recipe works for deer, rabbit, and squirrel. Cook the rice. Drink beer and eat.

    From Cajun Cook

    Antoine's Restaurant Cookbook, Since 1840: A Collection of the Original Recipes from New Orleans' Oldest and Most Famous Restaurant
    Guste, Roy F. Jr.

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